Ingredients:

2 cups sugar

1/2 cup milk

1/2 cup cocoa

pinch salt

1/2 cup butter

1 cup peanut butter

1 tsp. vanilla

3 cups quick-cooking oatmeal

Preparation:

In large saucepan, combine sugar, milk, cocoa, salt, and butter
and mix well. Bring to a boil and cover saucepan for 30 seconds to
allow steam to wash sugar crystals down sides of pan. Stir mixture
and bring it to a boil that can't be stirred down for 1 minute. Then
remove from heat and stir in peanut butter and vanilla until smooth.
Add oatmeal and mix well. Do not use regular or instant oatmeal;
quick-cooking oatmeal is essential to the success of this recipe.
Let the mixture stand for 10 minutes, stirring occasionally to let
the oatmeal absorb some of the liquid.
Drop mixture by spoonfuls onto waxed paper or parchment lined
baking sheets or Silpat sheets. Let cool until you can touch the
mixture; then reshape the cookies to make them more a ball shape. Let
cool completely; store tightly covered at room temperature.